"Ophelia" > wrote in message
...
> Graham wrote:
>> "Ophelia" > wrote in message
>> ...
>>> Mark A.Meggs wrote:
>>>> On Sat, 4 Oct 2008 18:46:33 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Mark A.Meggs wrote:
>>>>>> I ran ran across a couple of quick bread recipes in the Guardian
>>>>>> that I'd like to try, but I'm not certain how the British names
>>>>>> for the various flours translate into what I can buy at my
>>>>>> American supermarket.
>>>>>>
>>>>>> If some kind person in the UK could describe what the flours are,
>>>>>> I'll take it from there.
>>>>>>
>>>>>> Wholemeal self-raising flour
>>>>> http://www.allinsonflour.co.uk/produ...ing-flour.aspx
>>>>>
>>>>
>>>> I don't think this is available in the states. Whole-wheat flour
>>>> isn't a problem. But the only self-rising flours I'm aware of are
>>>> either "regular" white flour or corn (maize) meal mixes.
>>>>
>>>> I'll have to add some baking soda or baking powder.
>>>
>>> Yes you can. Just be sure that the flour isn't 'strong' ie high
>>> protein.
>> Most recipes call for 1tsp baking powder per cup of AP flour (or 4tsp
>> per pound) plus a 1/4tsp salt.
>> However, AP flour in Canada and the northern US is quite high in
>> protein and makes good bread. It is also (I think) higher in protein
>> than UK plain flour. Therefore, I would be inclined to use cake and
>> pastry flour or a blend of C&P with AP. Why the salt is added I
>> don't know but it seems unnecessary and when I made this flour many
>> moons ago, I left it out. Perhaps Ophelia can help me out here! SR
>> flour is readily available in Canadian supermarkets.
>> Graham
>
> http://southernfood.about.com/cs/bre...rise_flour.htm
Yes, O, but why the salt?
Graham